Steps

2.
Blanch the spinach in salted boiling water, refresh in cold water, drain and squeeze out well. Cut into the same length as the crab sticks. Shred the crab sticks.

3.
Mix the ◎ ingredients together in a bowl, add the spinach and shredded crab stick and combine. Transfer to serving plates.

4.
Spinach Salad With Mustard Vinegar Miso:

5.
Blanch the spinach in salted boiling water, refresh in cold water, drain and squeeze out well. Cut into easy-to-eat pieces. Drain the oil from the tuna.

6.
Mix the ☆ ingredients together in a bowl, and add the spinach and tuna in that order. It's easier to mix that way.

Story Behind this Recipe

The sesame sauce salad: I wanted to use up some sesame seeds that were left over, since the packet says "please use up as soon as you can after opening". The mustard-vinegar-miso salad: I re-created the "Popeye salad" that we used to get at school lunch, and give it a grown-up twist.

Helpful Hints

Make sure to squeeze out any excess moisture from the spinach. You can use a thin (20 g) chikuwa fish sticks instead of the crab sticks and tuna.Add some roasted and coarsely chopped walnuts for added texture and flavor. Or, try adding some defrosted corn kernels.